Oranges are sunshine in wintersweet-tasting, cold-fighting fruit wonders. They make a great gift. Who isn't happy when a bright-colored box of citrus arrives in the mail? Best of all, oranges not only taste good, they're good for you.
Oranges are an awesome source of vitamin C. One medium-sized orange supplies about 120 percent of a day's worth. All that C helps prevent colds and makes it harder for the body to become infected.
They're also chock full of fiber, folate, and as a bonus for your bones, they have almost 10 percent of a day's worth of calcium. That's not bad for 80 calories.
Section by Section
Today, markets are filled with so many different kinds of zesty oranges, it's tough to choose. We'll take you section by section down the fruit aisle. Remember, look for citrus that's heavy for its size and thin-skinned.
- Blood Oranges: Sweet flavor and an exotic red color.
- Clementines: Sweet and seedless, they last for up to a month in the refrigerator.
- Jaffa oranges: Originally from Israel. Good for juicing and cooking.
- Navel oranges: Known for easy peeling and separation.
- Satsumas: (Japanese mandarins) Even though most of us have only had canned, fresh Satsumas are delicious and perfect in salads. Also good with poultry.
- Tangelos: A Mandarin-grapefruit cross that is very juicy, rich and tangy.
- Tangerines: Loose skin lets tangerines peel easily. Their tart flavor is a great addition to green salads.
- Temple oranges: A Mandarin-navel orange cross that has spicy flavor and is easy to peel.
- Valencia oranges: Mostly used for processing into juice. Half the Florida crop are Valencias.
Allen Susser's Red Snapper with Orange and Mango Salsa
Couscous Salad with Almonds, Raisins, Orange Zest and Saffroned Onions
Blood Orange Marmalade
Beet Salad with Orange Vinaigrette
Anne Quatrano, Bacchanalia, Atlanta, GA
For facts about vitamins that help prevent cancer, visit the American Dietetic Association, one of our Resource Associations.
Sources: Copyright © 2000 by Ellen Haas. From Great Adventures in Food by Ellen Haas.
Used with permission of St. Martin's Press, LLC.
USDA Nutrient Database for Standard Reference (www.nal.usda.gov/fnic/foodcomp/).